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Four beef tacos on a plate next to avocado and cilantro.

Slow Cooker Smoky BBQ Beef Tacos

5 from 1 vote
These slow cooker beef tacos are kissed with smoky BBQ flavor and topped with fresh slaw and pico. Each mouthful has a spicy sweet bite tempered by cooling fresh veggies — full of delicious flavors + textures!
Prep Time:30 mins
Cook Time:8 hrs 10 mins
Total Time:8 hrs 40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: beef, make ahead, slow cooker, stove top
Servings: 8 2 tacos per serving
Calories: 640kcal
Author: Sip + Sanity | Linda Feller


Slow Cooker Beef

  • 1 cup beef broth low sodium
  • 2 chipotle pepper jarred/canned in adobo, minced
  • 2 tbsp adobo sauce from the jar/can
  • 2 tbsp tomato paste
  • 2 tbsp BBQ spice rub store-bought or homemade
  • 1 tsp dry mustard
  • 2 tbsp brown sugar
  • 1 bay leaf
  • 7 whole cloves
  • kosher salt + fresh cracked black pepper to taste
  • lbs boneless beef chuck roast
  • 1 tbsp avocado oil

Pico de Gallo (substitute store-bought if you prefer)

  • ¼ white onion finely diced
  • ½ jalapeno seeded, finely chopped
  • 1 clove garlic minced
  • ½ tbsp lime juice
  • 2 large roma tomatoes finely diced
  • 2 tbsp cilantro finely chopped

Creamy Slaw

  • ½ head green cabbage shredded or sliced very thin
  • 4 tbsp mayonnaise
  • 2 tbsp lime juice
  • 1 jalapeno seeded, sliced thin
  • 2 tbsp cilantro chopped

For Serving

  • 16 white corn tortillas 5"-6" round
  • 2 avocados sliced
  • 1 cup blue cheese crumbles


  • In the bowl of your slow cooker, stir together the broth, chipotle pepper, adobo sauce, tomato paste, spice rub, dry mustard, brown sugar, cloves + bay leaf.
  • Heat the oil in a large skillet over medium high. Season the chuck roast with kosher salt + pepper, then sear on all sides. Transfer to the slow cooker, cover and cook on low for 8 to 10 hours.
  • Meanwhile, prepare the pico de gallo by combining all the ingredients in a bowl. Cover and refrigerate until time to serve.
  • During the last hour of slow cooking, prepare the slaw by combing all the ingredients in a bowl. Cover and refrigerate until time to serve.
  • Remove the roast to a cutting board and shred with two forks. Transfer to a bowl and cover to keep warm.
  • Skim the fat off the liquid in the slow cooker or use a fat separator. Discard the bay leaf and cloves. Spoon enough of the slow cooker liquid over the meat to moisten, and mix together. Reserve the remaining sauce to use as needed.
  • Warm tortillas until pliable.
    Microwave method: wrap in wet paper towels and microwave for 45 seconds, flip over and cook another 45 seconds.
    Skillet method: place a cast-iron or non-stick skillet over medium-high heat until really hot. Toast the tortillas for 30 to 45 seconds on each side.
    Open-flame method (my preferred method): using tongs, place a tortilla directly over an open flame on your gas cooktop and toast on both sides. You can have multiple burners going at the same time. Similarly, you can do this on an outdoor grill.
  • Spoon some slaw into a tortilla. Top with about 1/4 cup of shredded beef, a slice or two of avocado, some pico de gallo and blue cheese crumbles. Drizzle a little extra sauce over the top, if desired, and enjoy!


Calories: 640kcal | Carbohydrates: 41g | Protein: 37g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1311mg | Potassium: 1107mg | Fiber: 10g | Sugar: 8g | Vitamin A: 624IU | Vitamin C: 34mg | Calcium: 239mg | Iron: 6mg

Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.

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